After the sugar, 1/2 ounce of ginger and a small quantity of all spice, cinnamon, and cloves have been added to the butter for the Jane Paxsen Parry’s manuscript receipt (recipe) for Gingerbread, my granddaughter weighs 3/4 pounds of flour. The full receipt calls for 1 1/2 pounds of flour.
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Posted in culinary history, food, food history, Gingerbread, receipts, recipes | Tags: culinary history, food, food history, foodways, Gingerbread
The next ingredient for the manuscript receipt (recipe) of Jane Paxsen Parry, Gingerbread was the sugar. My granddaughter is creaming in two ounces of sugar as she is making half the receipt. The full receipt was for 1/4 lb of sugar.
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Posted in culinary history, food, food history, Gingerbread, Manuscript receipts, receipts, recipes | Tags: culinary history, food, food history, foodways, Gingerbread
My granddaughter first prepared a quarter pound of butter for the Jane Paxsen Parry manuscript receipt (recipe) Gingerbread. The full receipt called for 1/2 pound of butter but we were making half the receipt.
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Posted in culinary history, food, food history, Gingerbread, Granddaughter, receipts, recipes | Tags: culinary history, food, food history, foodways, Gingerbread
I selected the receipt (recipe) Gingerbread from the manuscript receipt book of Quaker Jane Paxson Parry who married Benjamin Parry in 1787 for my six year old granddaughter to prepare with me. This series of steps will show her participating and preparing the receipt.
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Posted in culinary history, food, food history, Gingerbread, Granddaughter, Manuscript receipts, receipts, recipes | Tags: culinary history, food, food history, foodways, Gingerbread
The last step in the preparation of the receipt (recipe) Fresh Cheese and Creame: My Lady Howe’s Receipt is to put creame and suger to it. Now the receipt is ready for the table.
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After the moisture has been removed from the curd mixed with orange flower water and sugar for the receipt (recipe) Fresh Cheese and Creame: My Lady Howe’s Receipt then laye it in a dish.
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After the curd has been beaten with orange flower water and sugar for the receipt (recipe) Fresh Cheese and Creame: My Lady Howe’s Receipt, then put it into a coullender that the moisture may run from it.
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The curd for the receipt (recipe) Fresh Cheese and Creame: My Lady Howe’s Receipt is beat in a mortar and pestle with orangeflower water and sugar.
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When the curd in the cloth for the receipt (recipe) Fresh Cheese and Creame stopped dripping of whey, the cloth was opened to reveal the curd (the fresh cheese) ready for the next step.
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After the curd is cut and heated until it squeaks between the molars of your teeth for the receipt (recipe) Fresh Cheese and Creame: My Lady Howe’s Receipt hang it up in a cloath so that the whay may run from it.
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Posted in cheese, cheesemaking, culinary history, food, food history, receipts, recipes | Tags: cheese, cheesemaking, culinary history, food, food history, foodways
Heart to Hearth Cookery 